How To Make No-Churn Ice Cream
I dedicated a whole chapter in my first cookbook to no-churn ice cream recipes because I love the ease and versatility of this method so much. No-churn ice cream is simply made by folding whipped cream into condensed milk, along with your favorite flavors or mix-in’s, then spreading in a pan and freezing.
Besides heavy cream and sweetened condensed milk, you’ll add a bit of salt to cut the sweetness. And I like to add a small amount of cream cheese for it’s tang, to balance the flavors, and keep the ice cream smooth when it’s frozen.
More No-Churn Ice Cream Recipes:
No-Churn Bittersweet Chocolate Ice Cream
- 8 ounces [226 g] semi-sweet or bittersweet chocolate, chopped fine
- One 14 oz can [396 g] sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 oz [57 g] cream cheese, at room temperature
- 2 cups [480 g] heavy cream
- Line a sheet pan with parchment paper. Melt the chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl, and stir constantly until just melted. Remove from the heat and pour 5 oz [142 g] of the chocolate onto the prepared pan and freeze until firm, 10 to 15 minutes.
- In a large bowl, whisk together the sweetened condensed milk, vanilla, salt, and remaining 3 oz [85 g] of melted chocolate until completely combined.
- In the bowl of a stand mixer fitted with a whisk, beat the cream cheese on medium speed until smooth. Turn the mixer to low speed and add the heavy cream in a slow, steady stream, mixing until combined. Increase the speed to medium-high and whisk until stiff peaks from, 3 to 4 minutes.
- Add half of the whipped cream to the sweetened condensed milk mixture and whisk until completely combined. Using a rubber spatula, gently fold in the remaining whipped cream mixture until no streaks remain.
- Remove the chocolate from the freezer and chop it into bite-sized pieces. The chocolate will begin to melt as you touch it, so work quickly. Add the chopped chocolate to the ice cream and mix to combine. Pour into a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman loaf pan with a lid and freeze until firm, 6 hours, or up to 1 week.